Homemade Italian bread! Easy, no knead, delicious

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Italian Bread
Ingredients:
1 active dry instant yeast packet (or your yeast choice with proofing)
1/2 cup warm water
1/2 teaspoon granulated sugar
2 cups hot water (just hot to the touch)
3 tablespoons granulated sugar
1 tablespoon salt
1/2 cup olive oil (or vegetable oil)
6 cups all-purpose flour add more if needed to get to a pliable dough
Olive oil or 1 large egg white for brushing on loaves
Instructions:
*Dissolve yeast in 1/2 cup warm water (105-110 degrees), and 1/2 teaspoon granulated sugar and set aside to proof (get foamy).
*In a large bowl or stand mixer, combine 2 cups hot water, 3 tablespoons granulated sugar, TBSP salt, and the 1/2 cup of oil. Add 3 cups of flour to this mixture and mix well. Stir in yeast mixture.
*Add 3 cups more flour and mix until well blended. (your dough will be quite sticky). Leave in bowl, cover with a towel and let rise for 1 hour. (If using a mixer, remove the bowl from the mixer and cover. Otherwise your paddle attachment or dough hook will get covered in dough when it rises). No need to knead!
*After dough has doubled (probably an hour), add more flour until its workable. This can be up to a cup or more but Add by small amounts, like 1/4 cup so as not to over dry it. Only do this if you just can’t work with it.
*Divide dough into 2, 3, or 4 even pieces. Roll out each piece on a floured surface into the length desired then roll up lengthwise like a jelly roll. If it's still too sticky, add more flour until it's workable but not dry.
Put on a greased or parchment lined sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife.
*Cover and let loaves rise 30 more minutes.
While loaves are rising, preheat oven to 400 degrees Fahrenheit.
*Use olive oil or Whisk the egg white and brush over the top of loaves.
Bake for 25 - 30 minutes.
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